Texas-Style Smoked Brisket

Name: Texas-Style Smoked Brisket
Prep time: 30 min
Cook time: 720 min
Total time: 750 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 lb whole packer brisket; 3 tbsp coarse kosher salt; 3 tbsp coarse ground black pepper; 2 tbsp yellow mustard

A classic Central Texas smoked brisket with a simple salt-and-pepper bark, slow-smoked over oak wood until tender and juicy. This variation emphasizes the pure beef flavor with minimal seasoning and a long, patient smoke.

Prep: 30mCook: 12hTotal: 12h 30m12 servingsHardAmericanMain Course

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Ingredients

whole packer brisket12 lb
coarse kosher salt3 tbsp
coarse ground black pepper3 tbsp
yellow mustard2 tbsp

Nutrition

480

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Trim the brisket, leaving about a 1/4 inch fat cap and removing any hard fat between the point and flat.
2
Combine salt and pepper in a bowl to make the rub.
3
Optionally coat the brisket with a thin layer of yellow mustard as a binder.
4
Apply the salt and pepper rub evenly over the entire brisket.
5
Preheat your smoker to 225-250°F using oak wood.
6
Place the brisket fat-side up on the smoker and smoke until the internal temperature reaches 165°F, about 6-8 hours.
7
Wrap the brisket tightly in butcher paper and return to the smoker.
8
Continue smoking until the internal temperature reaches 203°F and the brisket is probe-tender, about 4-6 more hours.
9
Remove and let rest wrapped in a cooler for at least 1 hour.
10
Slice against the grain and serve.

Tips

•
Keep the smoker temperature steady between 225-250°F for even cooking.
•
Wrap the brisket in butcher paper once it hits the 'stall' around 165°F to power through it.
•
Let the brisket rest for at least 1 hour before slicing to retain juices.
•
Always slice against the grain for maximum tenderness.